Lebanese Toast Shawarma
Six total bread slices layered with prepared spiced chicken, garlic sauce, pickles and mozzarella.
Preparation: 20 min · Cooking: 16 min · Total: 36 min · 2 servings
Ingredients
- 30 g Drained RTE pickled cucumber, finely diced
- 45 ml Commercially RTE Toum/garlic sauce TOTAL, 30 ml base + 15 ml top
- 200 g Fully COOKED RTE spiced chicken shawarma strips, safely chilled
- Ready-baked sandwich bread slices TOTAL, 3 base + 3 top — 6
- 60 g Pasteurized low-moisture shredded mozzarella
Instructions
Check prepared products
Use 200 g FULLY COOKED, safely chilled, already-spiced RTE chicken shawarma, not raw/plain chicken. Check all actual labels/allergens/use-by dates. No invented sauté oil/spices, raw-egg sauce or extra cream.
Use 200 g FULLY COOKED, safely chilled, already-spiced RTE chicken shawarma, not raw/plain chicken. Check all actual labels/allergens/use-by dates. No invented sauté oil/spices, raw-egg sauce or extra cream.
Fit six TOTAL slices
Preheat conventional oven to 200°C. Choose a shallow metal tray fitted to THREE bread slices laid adjacent; cut to fit without gaps. Base batch has SIX TOTAL slices, 3 below and 3 above, not 6 + 6. Keep assembled depth about 3 cm or less.
Preheat conventional oven to 200°C. Choose a shallow metal tray fitted to THREE bread slices laid adjacent; cut to fit without gaps. Base batch has SIX TOTAL slices, 3 below and 3 above, not 6 + 6. Keep assembled depth about 3 cm or less.
Prepare cold filling
Combine all prepared cooked chicken with 30 g drained finely diced pickles using clean tools; keep cold until assembly. There is no raw chicken slicing or sautéing stage in this prepared-component master.
Combine all prepared cooked chicken with 30 g drained finely diced pickles using clean tools; keep cold until assembly. There is no raw chicken slicing or sautéing stage in this prepared-component master.
Build measured layers
Spread 30 ml of the TOTAL 45 ml garlic sauce on the 3 base slices. Add all chicken/pickles, then 3 top slices, the remaining 15 ml sauce and all 60 g mozzarella. No unlisted cream or extra sauce; transfer promptly to the hot oven.
Spread 30 ml of the TOTAL 45 ml garlic sauce on the 3 base slices. Add all chicken/pickles, then 3 top slices, the remaining 15 ml sauce and all 60 g mozzarella. No unlisted cream or extra sauce; transfer promptly to the hot oven.
Bake to a hot centre
Bake at 200°C conventional heat from a 15-minute first check. Continue until representative filling centres reach 74°C, measuring without touching the tray. Browned cheese or eight minutes under a grill alone cannot verify a hot centre.
Bake at 200°C conventional heat from a 15-minute first check. Continue until representative filling centres reach 74°C, measuring without touching the tray. Browned cheese or eight minutes under a grill alone cannot verify a hot centre.
Bake to a hot centre: 900 seconds
Brown only if needed
Only AFTER a verified 74°C centre, optionally top-grill for 1–2 minutes under constant observation if colour is needed. Use broiler-compatible METAL cookware, not unverified glass/ceramic or unsuitable parchment. Stop before burning; this is optional, not a required extra cooking guarantee.
Only AFTER a verified 74°C centre, optionally top-grill for 1–2 minutes under constant observation if colour is needed. Use broiler-compatible METAL cookware, not unverified glass/ceramic or unsuitable parchment. Stop before burning; this is optional, not a required extra cooking guarantee.
Optional browning first check: 60 seconds
Check half and fourfold
Half uses 3 TOTAL bread slices, cut to 1.5 below/1.5 above, 100 g cooked chicken and 22.5 ml sauce (15 + 7.5). Fourfold is 24 slices (12 + 12), 800 g cooked chicken, 180 ml sauce (120 + 60), 240 g cheese and 120 g pickles. Keep shallow tray depth, not one deep casserole.
Half uses 3 TOTAL bread slices, cut to 1.5 below/1.5 above, 100 g cooked chicken and 22.5 ml sauce (15 + 7.5). Fourfold is 24 slices (12 + 12), 800 g cooked chicken, 180 ml sauce (120 + 60), 240 g cheese and 120 g pickles. Keep shallow tray depth, not one deep casserole.
Serve and chill leftovers
Remove with mitts and let cool to safe handling/eating temperature. Refrigerate shallow leftovers promptly at 4°C or colder for at most 2 days or earlier cooked-chicken/product deadline. Reheat only once to 74°C throughout; assembly never resets an older component clock.
Remove with mitts and let cool to safe handling/eating temperature. Refrigerate shallow leftovers promptly at 4°C or colder for at most 2 days or earlier cooked-chicken/product deadline. Reheat only once to 74°C throughout; assembly never resets an older component clock.
Tips
- Step quantities describe 2 catalogue shares, not guaranteed dietary portions. Scale EVERY numeric input, process-water allowance and garnish by 0.5 for 1 share or 4 for 8 shares. Times, temperatures, thickness, oil depth and pan sizes do not multiply: use suitable comparable-depth vessels or successive base-size batches. Cup 240 ml, tbsp 15 ml, tsp 5 ml; product directions and actual allergens control.
Common mistakes
- Keep perishables at 4°C or colder. Separate raw meat, eggs and flour tools from ready-to-eat food. Refrigerate shallow portions promptly within 2 hours, or 1 hour above 32°C; do not wait for full counter cooling. These are refrigerator-entry deadlines, not a guaranteed cooling curve.
Substitutions
- Keep the specified raw/cooked/prepared states and amounts. Check actual labels and allergens; reconcile incompatible components rather than adding unmeasured ingredients. Never taste raw flour, dough, batter or sealing paste.
Storage
Keep covered at 4°C or colder for at most 2 days or earlier component-label deadline. This selected household cap is not validated shelf life; assembly does not reset an older ingredient clock. Keep perishables at 4°C or colder. Separate raw meat, eggs and flour tools from ready-to-eat food. Refrigerate shallow portions promptly within 2 hours, or 1 hour above 32°C; do not wait for full counter cooling. These are refrigerator-entry deadlines, not a guaranteed cooling curve.
Reheating
Reheat cooked leftovers only once to 74°C throughout, checking representative centres. A timer or browned surface is not enough; respect earlier component deadlines.
About this recipe
Six total bread slices layered with prepared spiced chicken, garlic sauce, pickles and mozzarella.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.